INGREDIENTS

8 medium green capsicums, tops
cut and seeded
4 medium potatoes, boiled and
mashed
1 teaspoon cumin seeds
2 medium onions, chopped
1 tablespoons ginger-garlic paste
1/2 teaspoons turmeric powder
2 green chillies, chopped
1 tablespoons lemon juice
salt to taste
4 tablespoons fresh coriander leaves, chopped
1 teaspoon garam masala powder

1. Preheat the oven to 180c/350f/gas6.

2. Heat a non-stick pan and roast cumin seeds for half a
minute. Add onions and roast for a minutes. Add ginger
and garlic paste and cook for one more minute. Add
two talespoons of water and stir.